How to make noodles with old noodles

Ingredients: 200 grams of flour and 200 grams of clear water.

Exercise:

(1) Put 200 grams of ordinary flour into a basin, add 200 grams of clear water, and make fine noodles, that is, soft noodles.

(2) Knead the prepared soft flour into soft dough by hand, knead it evenly, put it in a basin and seal it with plastic wrap, and then put it in a relatively high temperature place for 48 hours.

(3) After the dough was left standing for 48 hours, the water surface dough was sour, and the inside of the dough was honeycomb, indicating that the water surface dough produced acid bacteria such as lactic acid bacteria, butyric acid bacteria and acetic acid bacteria. Using this dough with acid bacteria, add flour and appropriate amount of water, and the flour can be fermented. Old yeast seeds are also made.

When using old yeast to ferment flour, you need to pay attention to the following points.

(1) When fermenting flour with old flour, we must pay attention to the ratio of old flour to flour. Under normal circumstances, 500 grams of dry flour needs 100 grams of old flour to make the dough reach the normal fermentation standard. If the amount of old flour is insufficient, it will lead to incomplete fermentation of flour and failure of dough fermentation.

(2) It takes at least eight hours to ferment the dough with the old starter, and the fermented dough has a higher room temperature. When the outdoor temperature is too low, the flour fermentation is not up to standard. Only at higher temperature will the dough fermentation be more complete.

(3) Different from the dough fermented by yeast, the dough fermented by old yeast will produce a certain sour taste, which must be neutralized by flour alkali or baking soda. The proportion of flour alkali used is about 2.5%, that is, one kilogram of dry flour needs13g of flour alkali. The proportion of baking soda powder is: 1.5%.

(4) After the flour is fermented, you can leave a piece of fermented dough as an old leaven, and then ferment the flour next time. There are two ways to preserve old fermented seeds. One is to put it in the refrigerator to prevent further fermentation. The other is to put the old yeast into dry flour, dry it, soak it in warm water and use it next time.

When steaming steamed bread with fermented flour, the proportion of alkali is used.

In the traditional way of flour fermentation, yeast is not used, but old fertilizer is used as leavening agent (old fertilizer is to leave some dough after fermentation as flour leavening agent for the next fermentation, also called flour fertilizer). The dough fermented with old fertilizer must be mixed with alkali, that is, an appropriate amount of edible alkali (sodium carbonate) is added to the fermented dough to react with lactic acid in the dough. After acid-base neutralization, the fermented dough has no sourness and alkalinity, and can be further expanded to make the fermented dough softer and more elastic, mellow in taste, white in color and easy to digest.

In the process of neutralizing fermented dough with flour alkali, the proportion of alkali is very important. If there is less alkali, the steamed bread we make will not only not swell, but also be sour, the color will be dark and the shape will be difficult to maintain.

If the edible alkali is added too much, the color of steamed bread will be yellow, with a little green and a little bitter.

The proportion of alkali should be determined according to the fermentation degree of dough and indoor temperature. In general, 500 grams of dry flour is used to make fermented dough with 13 grams of flour alkali. If baking powder is used, only 8 g baking powder can be added to 500 g dry flour.

When using flour alkali, many reasons should be considered, such as the change of seasonal climate, the degree of flour eating alkali, the operation speed when making steamed bread and so on. The dosage of flour alkali has also increased or decreased slightly, which requires everyone to master it flexibly.